Osso Buco Milanese With Gremolata
Incredible layers of flavour.
Servings: 4 servings
Calories: 301kcal
Ingredients
Veal
- 4 1-2" veal shanks
- salt and pepper for seasoning
- ¼ cup flour
- ¼ cup olive oil
- 1 tablespoon butter
- 2 medium onions finely chopped
- 1 stalk celery finely diced
- 1 medium carrot finely diced
- 1 teaspoon dried oregano or 2 tsps fresh, minced
- ¾ cup dry white wine
- 2 Tbsps tomato paste
- 1 teaspoon salt
- 29 oz canned, whole tomatoes
- 1 cup low sodium chicken broth a bit more may be necessary
- 1 sprig fresh thyme or ½ teaspoon dried
- 1 bay leaf
- ½ tsp salt
- ½ teaspoon pepper
- 1 tablespoon corn starch
Gremolata
- 3 tablespoon fresh parsley minced
- 1 large clove garlic minced
- 1 tablespoon lemon zest finely grated
- 2 anchovy fillets minced, or (anchovy paste -see pkg for equivalents)
Instructions
Veal
- Make sure your veal shanks have twine tied around them so they don't fall apart while braising. (If they didn't come with twine, tie it on securely now.)
- Heat oven to 350°.
- Salt and pepper both sides of veal shanks and dredge them through the flour in a dish.
- Heat 3 Tbsps olive oil in a Dutch oven on the stove top.
- Add the veal shanks in one layer and brown them over high heat about 3 minutes per side. Transfer veal to a platter.
- Lightly wipe residue out of the pan but make sure to leave any browned bits on the bottom. Heat the butter and remaining tablespoon olive oil over medium heat.
- Add the onion, celery, carrots and oregano. Cook about 15 minutes.
- While vegetables are cooking, drain the tomatoes, reserving the juice. Roughly chop the whole canned tomatoes.
- Increase the heat to medium high and add the wine. Scrape up the browned bits from the bottom of pot. Cook 3-5 minutes until wine has reduced to ¼ cup. Stir in the tomato paste.
- Return the veal shanks to the pot.
- Add the tomatoes, tomato juice, broth, thyme, bay leaf.
- Add ½ teaspoon salt and ½ teaspoon pepper.
- Increase heat and bring the sauce to a boil. Cover tightly with foil or lid and transfer Dutch oven to the oven.
- Braise for 1 ½ hours. Check mid way to see ifyou need to add more broth. Liquid should come halfway up the side of the shanks. Add more broth as needed.
- Remove Dutch oven and check veal for tenderness. The meat sections should be pulling part or separate easily with a fork. Cook another ½ hour if needed.
- When veal is tender, carefully transfer shanks to a plaater with a spatula so they don't fall apart completely.
- Strain the vegetable mixture and reserve the juice. Press on the vegetables to maximize juice quantity. (Hint - don't throw away those delicious braised vegetables. Add broth to them separately, remove the bay leaf and serve as a delicious soup.)
- Return the juices to the Dutch oven. Dissolve the cornstarch by shaking it in a jar with ¼ cup of the juices. Whisk the cornstarch slurry in to the juices and simmer to thicken the sauce. Return shanks to the pot.
- At this point you can mix up the Gremolata, add it to the pot, remove the twine from the shanks and serve.
- If making ahead you can cool the Dutch oven and refrigerate overnight. Reheat the veal and sauce in a 350° degree oven for 35 minutes. Mix up the Gremolata and stir it in to the sauce just before serving.
Gremolate
- Mix all the gremolata ingredients in a small dish.
Nutrition
Calories: 301kcal | Carbohydrates: 26g | Protein: 6g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 1290mg | Potassium: 710mg | Fiber: 4g | Sugar: 9g | Vitamin A: 774IU | Vitamin C: 32mg | Calcium: 113mg | Iron: 4mg